Spring Pasta Primavera

Spring Pasta Primavera

Recipe By Courtney Roulston

Ingredients

• 500g San Remo fettuccine no 12 pasta

• 1/3 (80ml) extra virgin olive oil

• 1 brown onion, sliced

• 4 large cloves garlic, chopped

• 2 bunches Coles baby broccoli, trimmed

• 1 bunch Coles asparagus, cut into 6cm lengths

• ¾ cup frozen peas

• sea salt and pepper to taste

• ½ cup Coles vegetable stock

• 1 zucchini, sliced into thin rings

• 2/3 cup cooking cream

• 1 cup baby spinach

• ½ cup basil leaves to serve

• 1/3 cup Parmesan cheese, freshly grated, plus extra to serve

• 1 lemon to serve

• 1/3 cup whole roast almonds, chopped

Method

• Bring a large pot of salted water to the boil. Cook the fettuccine as per the packet instructions, or until al dente.

• While the pasta cooks, heat the oil in an extra large frying pan over a medium heat. Cook the onion for 2 minutes then add in the garlic and cook for a further minute. Add in the baby broccoli, asparagus and peas. Stir to coat everything in the oil. Season with sea salt and add in the stock, zucchini and cream.

• Bring up to a simmer for 3 minutes, or until the vegetables are just tender.

• Drain the pasta, reserving ½ cup of cooking water and add fettuccine to the vegetables. Stir through the spinach leaves, half the basil and parmesan cheese. Toss until the sauce is coating the pasta, adding a little pasta water if required.

• Transfer to a large serving plate and top with remaining basil leaves, lemon zest, a squeeze of lemon juice, extra parmesan and almonds before serving.

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Chicken Larb

Chicken Larb

Recipe By Michael Weldon

Ingredients

• ½ cup rice

• 2 tbs Squeaky Gate extra virgin olive oil

• 500 g Coles chicken mince

• 1 tbs brown sugar

• 3 tbs fish sauce

• 2 shallots, sliced thinly

• 1 cucumber, sliced thinly

• 2 birds eye chillies, sliced thinly

• 2 Coles baby gem lettuce, sliced thinly

• 1 lime, juice

• ½ bunch coriander

• ½ Coles Vietnamese mint

Method

• In a dry wok over a low heat add the rice and toast until golden. Pound the rice in a mortar and pestle till there is a course powder. You will use this as a garnish.

• In a smoking hot wok, add the oil and chicken mince, and work through with a wooden spoon. Cook until the chicken is browned, broken up and cooked through. Remove from the heat and add the fish sauce and sugar, mix until the sugar melts. Add the shallots, cucumber, chilli, lettuce and lime juice, toss to coat everything in the mince. Add the fresh herbs and gently toss together.

• Serve the larb topped with a generous sprinkle of the toasted rice.

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Avocado Hummus with Crispy Chick Peas

Avocado Hummus with Crispy Chick Peas

Recipe By Courtney Roulston

Ingredients

• 3 large ripe avocados

• 1/3 cup lemon juice

• 2 tbs tahini paste

• 1 tsp ground cumin

• 1 clove garlic

• sea salt to taste

• 1 tsp each roasted white and black sesame seeds

• 1 tbs chilli oil

• ¼ cup coriander, sprigs picked (in iced water)

• wholemeal sourdough or baby cucumbers to serve

Crispy Chickpeas

• 400 g can Coles chick peas, drained

• 2 tbs Coles plain flour

• ½ tsp curry powder

• 1 cup extra virgin olive oil for frying, plus a little extra to serve

Method

• Place the avocado into the base of a food processor.

• Add in half the chick peas, lemon juice tahini paste, cumin, garlic and a pinch of sea salt. Blitz until smooth and creamy and taste for seasoning.

• Heat the oil in a small pot to 180 degrees (°C). Place the remaining chickpeas in a sieve and dust with the flour and curry powder, shaking off any excess. Fry the chickpeas for 3-4 minutes, or until crispy and golden. Remove with a slotted spoon, drain on kitchen paper and season with salt. 

• Place the avocado humus onto a large lipped plate and spread out with a spoon. Scatter over the chick peas, olive oil, sesame seeds, chilli oil and coriander.

• Serve with sliced baby cucumbers or wholemeal sourdough bread for dipping. 

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BBQ Pork Loin with Pickled Strawberry

BBQ Pork Loin with Pickled Strawberry

Recipe By Michael Weldon

Ingredients

• 1 punnet Coles strawberries, tops removed and quartered

• 3 tbs apple cider vinegar

• 1 tbs sugar

• 1 tsp salt

• 1 tsp crushed black pepper

• 2 Coles pork fillets

• extra virgin olive oil

• sea salt

• 1 small red onion cut into rings

• 1 bag of rocket

• ½ bunch parsley

• ½ lemon, juice

Method

• In a bowl combine strawberries, sugar, pepper, vinegar and a pinch of salt. Stir together to slightly bruise the strawberries and start to draw their juices into the dressing. Leave on bench to pickle for 10 mins.

• Heat a BBQ until it smokes. Drizzle the onion slices with olive oil and season with salt. Cook on the grill until the onions are softened and charred. 

• Drizzle the pork with extra virgin olive oil and sea salt. Place on the BBQ and cook until done to your liking. Rest the pork for half the time it was cooked for.

• In a bowl dress the rocket and parsley with extra virgin olive oil and salt.

• To serve, slice the fillet into 2-3 cm medallions and place on a sharing platter with grilled onions and the pickled strawberries scattered on top.

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Spring Veg with Pea Pesto & Garlic Pangrattato

Spring Veg with Pea Pesto & Garlic Pangrattato

Recipe By Courtney Roulston

Ingredients

• 2 bunches asparagus, trimmed 

• 250 g green beans, trimmed 

• 2 cups sugar snap or snow peas, trimmed 

• 4 tbs Squeaky Gate extra virgin olive oil, plus extra to serve

• sea salt and black pepper to taste 

• 1 thick piece day old sourdough, torn 

• 2 cloves garlic, peeled 

 Pea Pesto

• 2 cups frozen peas, cooked, drained, cooled

• 1/3 cup blanched almonds

• 1 cup basil leaves

• 15 g parmesan, grated

• 2 tbs lemon juice, plus zest to serve

• ¼ cup (60ml) Squeaky Gate extra virgin olive oil 

Method

• Place the bread, 1 clove of garlic, 2 tablespoons of the extra virgin olive oil and a pinch of salt in the bowl of a food processor. Blitz until the bread is rough breadcrumbs and the garlic is combined. Cook the breadcrumbs in a non-stick frying pan over a medium heat for 4-5 minutes, or until golden and crisp. Season and set aside. 

• For the pesto, place 1 ½ cups of the peas into the base of a food processor along with the remaining garlic, almonds, basil, Parmesan, lemon juice and oil. Blitz until you have a thick bright green pesto. Taste for balance and season as required. 

• Heat a BBQ orgGrill pan over a medium/high heat. Toss the asparagus, beans and snow peas in the remaining oil and grill for 3-4 minutes, tossing occasionally until the outside has a few char marks.

• Spread the Pea pesto onto the base of a serving platter. Top with the grilled vegetables, remaining peas and scatter over crispy pangrattato. 

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Rosemary Lavosh

Rosemary Lavosh

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 300 g bread flour, plus extra for dusting

• 14 g dried yeast

• 4 tbs olive oil, plus at least 2 tbs extra for oiling and brushing

• 2/3 cup warm water

• salt, for sprinkling

• 1 tbs fennel seeds

• 2 tbs white sesame seeds

• 1 tbs black sesame seeds

• 3 sprigs rosemary, leaves picked and finely chopped

Method

To make and rest the dough:

• Combine the flour and the yeast in the large bowl.

• Make a well in the centre of the flour and carefully pour the 4 tablespoons of oil into the centre of the well.

• Stir with your hands to mix the flour and oil, and slowly add the warm water.

• Knead for about 7 minutes or until the dough is silky smooth.

• Transfer the dough to an oiled medium-sized bowl, cover the bowl tightly with plastic wrap and allow the dough to rest for at least 15 minutes or until it has nearly doubled in size (this is called proving).

To roll and bake the dough:

• Preheat the oven to 250°C.

• Fix the pasta machine firmly to a suitable bench, with plenty of room to roll out your dough.

• Unwrap the dough and punch in the middle once to knock out some air.

• Tip the dough onto a floured bench or surface, then knead gently by hand until the dough is smooth and does not stick to your fingers.

• Roll the dough into a sausage shape about 30 cm long and cut into three equal pieces. Keep one piece out and fold the others back in the plastic wrap to keep moist.

• Flatten and shape the dough with your hands into a rectangle about 2mm thick.

• Pass the dough through the widest setting of the pasta machine, twice. If the dough starts to stick, sprinkle a pinch of flour onto your hands and smooth it onto the strips of dough. Be very sparing with the flour.

• Set the rollers to the next narrowest setting and pass the dough through. Depending on your machine, you may need to repeat this process until the dough is approximately half a millimetre thick.

• Place the rolled-out piece of dough on a chopping board and cut into even-sized squares or triangles.

• Place the dough onto baking trays lined with baking paper and prick all over with a fork. This will help create a crisp finish.

• Brush the lavosh with the reserved oil and sprinkle with the salt, fennel seeds, white and black sesame seeds and rosemary.

• Repeat this process with the two remaining pieces of dough.

• Bake in the oven for about 10 minutes or until your lavosh is golden and crisp.

• Cool on a wire rack before serving or store for up to three days in an airtight container.

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Cauliflower with Harissa Oil & Yoghurt

Cauliflower with Harissa Oil & Yoghurt

Recipe By Courtney Roulston

Ingredients

• 2 Coles cauliflowers, cut into 3 cm thick wedges

• ½ cup (125ml) extra virgin olive oil

• 6 cloves garlic, peeled, sliced 

• 1 tbs harissa paste

• ½ long red chilli, sliced

• sea salt and black pepper to taste

• juice and zest of ½ lemon

• 1 tsp Coles honey 

• 1 cup Jalna Greek yoghurt 

• ¼ cup flaked almonds, toasted

• ½ cup coriander, sprigs picked 

Method

• Heat a BBQ plate to a medium heat. Place the cauliflower wedges onto the hot plate and season with a drizzle of extra virgin olive oil and a pinch of salt. Grill for 2-3 minutes each side, or until there are some char marks all over the outside. Set aside on a tray to cool slightly.

• Meanwhile place ½ cup extra virgin olive oil into a small pot over a low heat. Add in the garlic, harissa and salt, then leave to gently infuse for 5-6 minutes, or until the garlic is fragrant. Remove from the heat and stir in the lemon zest, lemon juice, honey and a pinch of salt and pepper. 

• Whisk a small pinch of salt into the yoghurt and spread it onto the base of a serving plate. 

• Top the yoghurt with cauliflower and drizzle over the harissa oil to dress. Garnish with almonds and coriander sprigs before serving. 

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Butter Chicken Pie

Butter Chicken Pie

Recipe By Michael Weldon

Ingredients

Marinade

• 500 g Coles chicken thighs, diced

• ½ cup yoghurt

• 5 tbs Patak’s butter chicken paste

• 2 tbs butter

• 1 onion, diced

• 2 garlic cloves

• 1 thumb-sized piece of ginger

• 1 cup Coles cream

• 1 pack curry leaf

• 2 sheets Coles filo pastry

Method

• Marinate the chicken in the yoghurt and 2 tbs of butter chicken paste for 12 hours or overnight.

• In a large saucepan melt the butter, fry off 3 tbs of the butter chicken paste with the onion, garlic and ginger. Add in the cream and a splash of water. Bring up to a boil then reduce to a simmer.

• After marinating the chicken, char on a BBQ or griddle pan. Once charred place straight into the butter chicken gravy. Add the curry leaves and a dollop of extra butter.

• Cook until the chicken is falling apart and the gravy is thick. Then allow to cool to room temp.

• Scoop the butter chicken filling into a pie dish. Top with a couple of sheets of puff pastry. Brush with egg glaze and place into the oven to cook until the pastry is golden and puffed.

• Serve straight out the oven.

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Smashed Cucumber Salad 3 Ways

Smashed Cucumber Salad 3 Ways

Recipe By Michael Weldon

Ingredients

Sichuan Crushed Cucumbers

• 1 pack Coles qukes baby cucumbers

• 1 tbs Sichuan pepper, toasted

• ½ tsp chilli flakes

• 1 tbs toasted sesame seeds

• 1 tbs Coles Asia sesame oil

• 1 tbs soy sauce

Crushed Cucumbers with Garlic and Dill Dressing

• 1 pack Coles qukes baby cucumbers

• 1 garlic clove grated

• ½ bunch of dill chopped

• ¼ cup Jalna Greek yoghurt

• 2 tbs Squeaky Gate extra virgin olive oil

• ½ tsp sea salt

Crushed Cucumber Salsa

• 1 pack Coles qukes baby cucumbers

• 2 tbs, pickled jalapenos, chopped

• ¼ bunch of coriander, chopped

• ½ tsp cumin powder

• 1 tbs toasted shaved coconut

• ½ lime, juice

• 1 tbs Squeaky Gate extra virgin olive oil

• ½ tsp sea salt

Method

• Sichuan Crushed Cucumbers 

  In a large bowl with a rolling pin crush the cucumber. add the other ingredients and crush together. Mix until the cucumbers are coated in the other ingredients. Serve straight away.

• Crushed Cucumbers with Garlic and Dill Dressing

  In a large bowl with a rolling pin crush the cucumber. add the other ingredients and crush together. Mix until the cucumbers are coated in the other ingredients. Leave for 10 mins to allow the juices of the cucumber to come out. 

• Crushed Cucumber salsa

  In a large bowl with a rolling pin crush the cucumber. Add the other ingredients and crush together. Mix until the cucumbers are coated in the other ingredients and allow to sit for 15 minutes. Serve straight away.

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Shell Pasta with Fresh Pea Pesto

Shell Pasta with Fresh Pea Pesto

Recipe By Michael Weldon

Ingredients

• 500 g San Remo large pasta shells no 29

• 250 g fresh peas, removed from pod

• ½ bunch Coles mint, leaves picked

• ½ bunch basil, leaves picked

• 2 garlic cloves

• ¼ cup pine nuts, roasted

• 2 tbs grated parmesan cheese

• 1 tsp black pepper

• ¼ cup extra virgin olive oil

• sea salt

Garnish

• ½ cup Coles ricotta cheese

• extra peas

• extra parmesan

• extra herb leaves

Method

• In a large pot of boiling water, cook the pasta following the instruction on the packet.

• In a mortar and pestle, combine the peas and a pinch of salt, pound until the peas break up into a chunky paste. Add the garlic and pine nuts, pound into broken up until a loose paste. Add the herbs, parmesan and black pepper, pound until the herbs are crushed. Add the olive oil, mix together and season with salt to your liking.

• Once the pasta is cooked, drain then return to the pot with a couple of spoons of the pasta cooking water. Add in the pesto and the ricotta, mix together to coat the pasta in the pesto. 

• Serve the pasta topped with extra peas, herbs and parmesan.

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Crispy Salmon With Smoked Tomato Jaew

Crispy Salmon With Smoked Tomato Jaew

Recipe By Courtney Roulston

Ingredients

• 2 x 175 g salmon fillets, skin on

• sea salt to taste

• 2 tbs Squeaky Gate extra virgin olive oil

• 2 tbs coconut cream to serve

• ¼ cup coriander, stems for the jaew and the sprigs to garnish

Smoked Tomato Jaew

• 3 large vine tomatoes

• 2 large cloves garlic

• 1 large French/Golden shallot, peeled, chopped

• 2 long red chillies

• 1 tbs fish sauce

• 1 tbs fresh lime juice

• 1 tbs palm sugar (can use honey or brown sugar as an alternative) 

Method

• To make the jaew, place the tomatoes onto a wire rack that is set over gas burner. Cook the tomatoes until the skins are blistering, blackened and splitting. Set aside to cool then peel off most of the black skin.

• Blitz the coriander stems, garlic, shallot and chillies in a food processor until a it makes a chunky yet watery paste.

• Heat 1 tablespoon of oil in a frying pan and cook the paste for 3-4 minutes.

• Blitz the tomatoes in the food processor then add into to the pan. Season the tomato sauce with fish sauce, lime juice and sugar. Taste for balance and set aside.

• Season the skin of the salmon with extra virgin olive oil and salt and cook in a non-stick frying pan for 3 minutes on the skin side, or until crisp. Turn the fish over a and cook for a further minute on the second side then remove from the heat and allow to cook in the residual heat for 2 minutes.

• Place the tomato jaew into the base of a shallow serving dish. Place the fish on top skin side up, Drizzle over coconut cream and coriander sprigs before serving.

• Best served with steamed rice.

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Flat Iron Steak with Homemade Mustard

Flat Iron Steak with Homemade Mustard

Recipe By Michael Weldon

Ingredients

• ¼ cup brown mustard seeds

• ½ cup yellow mustard powder

• ½ cup water

• 3 tbs apple cider vinegar

• 1 tbs pickle liquid

• 1 tbs honey

• 1 tsp seal salt

• 2 Coles Flatiron steaks

• sea salt

• extra virgin olive oil

Method

• Mix all the mustard ingredients together and place in a jar or plastic tub. Leave for 2-3 days to thicken and hydrate.

• Blend the mustard into a thick paste. Add extra water and seasoning if needed. Store in fridge.

• Heat a BBQ until it starts to smoke. Season the steak with salt and brush with oil. Place onto the grill and cook for a couple of minutes each side until cooked to your liking.

• Remove from the heat a rest the steak. Once rested slice the steaks. 

• Serve the steak with the mustard on the side and a crisp green salad.

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Mushroom & Thyme Flatbread Pizza

Mushroom & Thyme Flatbread Pizza

Recipe By Courtney Roulston

Ingredients

• 1 ½ cup self raising flour

• ½ teaspoon baking powder

• 200 g Jalna Greek yoghurt

• sea salt and pepper to taste 

• ¼ cup (60 ml) extra virgin olive oil

• 1 large red onion, peeled, sliced into rounds

• 2 large cloves garlic, crushed

• 4 cups brown cup mushrooms, sliced

• 200 g fresh ricotta cheese

• 200 g tub fresh mozzarella or bocconcini cheese, drained, torn

• 40 g parmesan cheese, grated

• 6 thyme, sprigs picked

• 1 lemon to serve 

Method

• Pre heat the oven to 220 degrees (°C).

• Place flour and baking powder into a mixing bowl and make a well in the middle. Add in the yoghurt and a pinch of salt and using a spoon, work the yoghurt into the flour until it forms a smooth dough - be careful not to overwork it.

• Divide the dough into 4 portions and roll each piece of dough out into a ½ cm thick circle shape on a lightly floured board.

• Heat a non-stick frying pan over a medium/high heat and cook the flat bread for 2-3 minutes each side, or until golden and puffy. Repeat with all flatbread then place them onto a lined oven tray.

• Pace the same pan back onto a medium heat and add in 20ml of oil and cook the onion for 3-4 minutes, or until softened. Add in the garlic and a pinch of salt and pepper and cook for a further 2 minutes, or until fragrant. Remove the onions from the pan and set aside.

• Place the pan back onto the heat with 20ml of oil and add in the mushrooms. Cook the mushrooms for 3-4 minutes, or until soft. Season and remove from the heat.

• To assemble, spread the ricotta onto the base of the flatbreads. Top with the onion mixture and half of the mozzarella cheese. Scatter over the mushrooms, remaining mozzarella, parmesan cheese and half of the thyme sprigs.

• Bake in the oven for 8 minutes, or until the cheese has melted and become golden in patches. Remove from the oven and scatter with the remaining thyme, black pepper, lemon zest and drizzle with remaining oil. Slice into wedges before serving. 

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Oat, Cranberry & Dark Chocolate Bars

Oat, Cranberry & Dark Chocolate Bars

Recipe By Courtney Roulston

Ingredients

• 1 ¼ cups plain flour

• 1 ¼ cups Red Tractor rolled oats

• ½ cup brown sugar

• ¾ cup shredded coconut

• 1/3 cup dried cranberries

• ½ cup pepita & sunflower seed mix

• 150 g butter, chopped

• 3 tbs honey

• ½ teaspoon bi-carb soda

• 2 tbs boiling water

• 100 g dark chocolate melts 

Method

• Pre heat oven to 180 degrees (°C).

• Grease and line a 20cm x 20cm cake pan with baking paper, allowing some overhang at the ends to make it easy to lift out the slice.

• Melt the butter and honey in a small saucepan over a medium heat. Take off the heat and set aside.

• Combine the flour, oats, sugar, coconut, cranberries, pepitas and sunflower seeds in a large bowl. Mix well and make a well in the centre.

• Combine the bi-carb soda and water together then stir through the hot butter mixture off the heat until it starts to foam. Pour the foamy melted butter mixture into the dry ingredients bowl and stir to combine.

• Transfer the mixture to the prepared slice tin. Press the mixture evenly into the tin and bake for 20 minutes, or until golden. Allow to cool in the pan before removing via the baking paper overhang.

• Melt the chocolate until smooth in a zip lock bag and drizzle over the top of the slice. Allow chocolate to set before slicing into squares and serving. 

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Braised Chorizo and White Beans on Toast

Braised Chorizo and White Beans on Toast

Recipe By Michael Weldon

Ingredients

• 2 tbs Squeaky Gate extra virgin olive oil

• 2 chorizo, roughly diced

• 1 brown onion

• 2 garlic cloves, smashed

• 1 tbs fennel seeds

• 1 yellow capsicum, cut into strips

• 1 can of white beans (keep the liquid)

• 2 tomatoes, roughly chopped

• extra Squeaky Gate extra virgin olive oil

• 4 slices of bread, cut thick and grilled

• ¼ cup Coles goats curd

• ¼ bunch of parsley, chopped

Method

• In a large saucepan or cast-iron skillet over medium high heat add the oil and chorizo. Fry off until the chorizo crisps up. Add the onion and capsicums until it begins to soften. Add the garlic and fennel seeds. Add the tomatoes until they soften. Add the whole can of beans including the liquid and cook until warmed through. Allow to cook for 10 mins and add the fresh parsley.

• With a good drizzle of oil on another skillet pan, grill the bread slices.

• Serve the beans on top of the bread with a few pieces of goats curd on the top of the bean. Finish with chopped parsley. 

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Hot & Sour Pineapple Chicken Wings

Hot & Sour Pineapple Chicken Wings

Recipe By Courtney Roulston

Ingredients

• 12 Coles free range chicken wings

• sea salt and pepper to taste

• 1 tsp chilli powder

• 250 g Coles sweet baby peppers

• 1 sweet pineapple, peeled, sliced 

Hot & Sour Glaze

• 1/3 cup honey

• 2 tbs soy sauce

• 1 tbs tamarind paste

• 2 tbs chilli oil 

Garnish

• 1 lime, sliced into wedges

• ¼ cup roasted cashews, crushed

• 1 long fresh red chilli, sliced

• ¼ cup coriander stems

Cooked on The Ziggy available at Barbeques Galore

Method

• Pre heat a BBQ grill to a medium heat and rub the bars with a little oil. Mix the chilli powder with salt and black pepper and season the wings all over. Place the wings on the grill and cook, turning occasionally for 5-6 minutes each side, or until cooked ¾ of the way through then turn.

• Place the sliced pineapple onto the grill and cook for 5-6 minutes each side, or until char marks appear on the outside. Place the sweet peppers on to the BBQ for 5 minutes or until charred.

• Meanwhile whisk the hot and sour glaze ingredients together in a bowl. 

• Brush the wings with the glaze for the last 5 minutes of them grilling, turning occasionally until they are coated in the sticky glaze all over and have some charred marks on them.

• Place the pineapple, peppers and wings onto a serving tray. Add on the lime wedges, crushed cashews, fresh chilli and coriander sprigs then serve.

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Tomato Rice

Tomato Rice

Recipe By Michael Weldon

Ingredients

• 1 large onion, diced

• 2 garlic cloves, sliced

• 1 red pepper, diced

• 1 yellow pepper, diced

• 2 tbs tomato paste

• 1 tsp smoked paprika

• 2 cups arborio rice

• 2 tins tomato, crushed

• 1 litre vegetable stock

• 1 punnet Coles red cherry tomatoes, diced

• 1 punnet Coles yellow cherries tomatoes, diced

• ½ bunch parsley, chopped

• Squeaky Gate extra virgin olive oil

• sea salt

Garnish

• ¼ cup parmesan cheese, shaved

Method

• In a paella pan or large fry pan add a drizzle of olive oil. When hot add the onion, garlic and capsicum, cook until all begins to soften. Add the tomato paste and smoked paprika, fry off for 1 minute.

• In a jug or large bowl combine the tin tomatoes and stock, mix together. 

• Add the rice and stock to the pan and bring up to the boil then reduce the heat. Cook gently for 25 mins or until the liquid has evaporated and the rice is hydrated.

• In a bowl combine the cherry tomatoes, parsley, a drizzle of olive oil and a pinch of salt, mix together.

• Spoon the parsley and tomato mix over the rice and gently fold through. Keep cooking to warm the tomatoes through and crisp up the rice on the bottom.

• Once the rice is cooked remove from the heat and serve topped with shave parmesan.

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Brussels Sprout Okonomiyaki

Brussels Sprout Okonomiyaki

Recipe By Michael Weldon

Ingredients

• 2 cups Brussels sprouts, sliced thinly

• 1 cup carrots, julienne

• 2 spring onions, sliced thinly

• 2 tbs pickled ginger, sliced thinly

• 1 cup plain flour

• 1 tsp baking powder

• 1 tsp salt

• 4 free range eggs

Okonomiyaki Sauce

• 2 tbs oyster sauce

• ¼ cup ketchup

• 2 tbs caster sugar

• 2 tbs worcestershire sauce 

Garnish

• kewpie mayonnaise

• 2 nori sheets, toasted and crushed

• 2 tbs toasted sesame seeds 

Method

• In a large bowl combine the flour, baking powder, salt, eggs and a splash of water, then whisk into a batter. Add the sprouts, spring onion and ginger, mix together.

• In a seperate bowl, combine the okonomiyaki sauce ingredients.

• Heat a frypan over a medium heat with a drizzle of olive oil in it. Spoon a quarter of the thick mixture into the pan. Cook until golden brown and crispy, flip and repeat the process. Cook all the batter.

• To serve, drizzle the sauce over the okonomiyaki. Drizzle the kewpie over the top in lines. Sprinkle with the nori and sesame seeds.

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Tomato, Feta & Pickled Onion Salad

Tomato, Feta & Pickled Onion Salad

Recipe By Courtney Roulston

Ingredients

• 600g mixed Coles tomatoes (cherry, vine-ripened, baby, multi-coloured) roughly chopped

• 1 medium red onion, peeled, sliced into thin wedges

• ½ cup pomegranate

• 2 Lebanese cucumbers, diced chunky

• 2 yellow or red bull peppers, diced (or regular capsicums)

• ¼ bunch mint, chopped

• ¼ bunch flat leaf parsley, chopped

• 3 dill stems, sprigs picked

• 125 g feta cheese

Dressing

• 3 tbs apple cider vinegar

• ½ clove garlic, finely minced

• 3 tbs Squeaky Gate extra virgin olive oil

• 2 tsp ground sumac

• 1 tbs maple syrup 

• sea salt & pepper to taste 

Method

• Whisk all the dressing ingredients together in a large bowl.

• Add the onion to the dressing and set aside for 10 minutes for the onion to lightly pickle.

• Cut the tomatoes in random slices and wedges and place them onto a shallow bowl. Gently fold in the cucumbers, peppers, pomegranate, mint, parsley and dill to the tomatoes. Pour over the dressing, reserving the onions, and carefully toss to coat.

• Place the tomato mixture onto a serving platter and top with the pickled onion, feta cheese and an extra drizzle of olive oil. 

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Bang Bang Chicken Salad

Bang Bang Chicken Salad

Recipe By Michael Weldon

Ingredients

• 2 large chicken breasts

• 1 thumb-sized ginger sliced

• 2 garlic cloves

• 3 spring onions

• 1 ltr chicken stock

Chilli Sauce

• 2 tbs chilli oil

• 1 tsp toasted Sichuan pepper 

• 1 tsp toasted dried chilli

• 4 tbs black vinegar

• 1 tbs caster sugar

• 2 tbs soy sauce

• 1 tbs sesame oil

• 3 tbs toasted sesame seeds

• ½ cup cooled chicken cooking liquid

• 1 large cucumber, julienne

• 3 celery sticks, julienne

• ¼ Chinese cabbage, shredded

• 3 spring onions, sliced thinly

 Garnish

• ½ coriander, picked

• toasted sesame seeds

Method

• In a large pot combine the ginger, garlic, 3 whole spring onions and chicken stock. Bring to the boil. Add the chicken breasts and return to the boil once boiling turn the heat down to low and cover in the lid, simmer for 5 minutes until cooked through.

• Turn off the heat and allow to cool to room temperature.

• Combine the chilli sauce ingredients in a large bowl and mix together. Taste and adjust the salt or vinegar to your liking.

• Once the chicken has cooled place onto a chopping board. With a rolling pin or pestle from your mortar and pestle, and pound bash the chicken until it begins to break up into bite sized threads.

• Add the chicken to the vegetables. Pour over the dressing and mix together until evenly coated.

• Serve in a bowl at room temperature topped with extra sesame seeds and coriander.

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